Monday, March 17, 2014

Baked French Toast Muffins

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These make nice little individual servings, but the issue I had was it was a little messy and stuck to the muffin tin. I also mixed the bread with the liquid instead of just pouring some on each one in the pan. I wanted a more evenly coated bread so I think that worked out better. Overall I might make it again just put in a casserole dish instead of using a muffin tin.

Baked French Toast Muffins

(Adapted from Two Peas and Their Pod)


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1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)

2 1/2 cups milk

6 large eggs

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon


For the Cinnamon Streusel Topping:

1/4 cup cold butter

1/4 cup light brown sugar

1/4 cup all-purpose Gold Medal flour

1/8 teaspoon ground cinnamon

Pinch of salt


In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.


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Grease a 12 cup muffin tin.


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Add about 1 cup of bread cubes to each muffin cup. (I combined the bread and egg mixture instead of making it 2 steps.)

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Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.


When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt.


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Mix together with your hands, until you have a crumbly mixture.


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Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.


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Bake for 25 minutes or until tops are golden brown.


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Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

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